Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Black Garlic Mole and Pickled Blackberries

An elegant, Michelin-star level interpretation of Oaxacan cuisine, featuring perfectly rendered duck breast over a complex, velvety black garlic mole, balanced with sweet-tart pickled blackberries and a silky butternut squash purée.

Ingredients

Cooking Instructions

1. 01

   For the pickled blackberries: In a small saucepan, combine white wine vinegar, sugar, a pinch of salt, and 1/4 cup of water. Bring to a boil until sugar dissolves. Pour the hot liquid over the fresh blackberries in a heatproof jar. Let sit at room temperature for at least 30 minutes, then drain before serving.

2. 02

   For the butternut squash purée: Steam or boil the cubed butternut squash until tender, about 15 minutes. Drain thoroughly, then transfer to a high-speed blender. Blend with 2 tablespoons of cold butter, Mexican crema, and a pinch of salt until completely smooth and velvety. Keep warm.

3. 03

   For the black garlic mole: Toast the dried ancho and pasilla chilies in a dry pan over medium heat for 1-2 minutes until fragrant. Rehydrate them in hot water for 15 minutes, then drain. In a blender, combine the rehydrated chilies, black garlic, charred onion, charred tomatoes, toasted pepitas, toasted sesame seeds, cinnamon, and 1 cup of chicken stock. Blend until completely smooth.

4. 04

   Cook the mole: Pour the blended mole mixture into a medium saucepan with 1 tablespoon of butter over medium heat. Fry the paste for 3 minutes, stirring constantly. Add the remaining chicken stock and simmer gently for 15 minutes. Stir in the Mexican chocolate until melted and glossy. Season with salt to taste and keep warm on low heat.

5. 05

   For the duck: Score the skin of the duck breasts in a tight diamond pattern, being careful not to cut into the meat. Season generously with kosher salt on both sides. Place the breasts skin-side down in a cold, dry skillet over medium-low heat. Slowly render the fat for 10-12 minutes until the skin is exceptionally crispy and golden brown.

6. 06

   Flip the duck breasts and sear the flesh side for 2-3 minutes, basting with the rendered fat, until an instant-read thermometer registers 130°F (54°C) for medium-rare. Remove from the pan and let rest on a cutting board for 8 minutes before slicing.

7. 07

   To plate: Spoon a generous pool of the warm black garlic mole onto the center of each warmed plate. Swipe a spoonful of the butternut squash purée alongside the mole. Slice the rested duck breasts into thick medallions and fan them over the mole. Garnish with the pickled blackberries and a sprinkle of toasted sesame seeds.